不同浸烫温度对白羽肉鸡脱羽效果及品质的影响

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Abstract：To investigate theefectof scalding temperatureonthefeatherremovalefectandqualityof white-feathered broilers，12OO42-day-old white-featheredbroilers reared under thesameconditions wererandomly divided into 4 groups， which were scalded at 58，60， 62 and 64°C for 120s ，respectively. Feather adhesion， feather removal rate，damage rateandchickenbreastcolor，driplossrate，shearforce，watercontentanddistributionwere measured.Theresultsshowed thatthere was no significant difference in featheradhesionon the breast，back or main feathers between the 62and 64°C （204号 treatment groups ）.Therewere no significant differencesinthe feather removal rateamong the 6O，62 and 64°C treatment groups （P>0.05 ）.However，the claw breakage rate and shear force in the 64∘C treatment group were significantly higher than those of the other three groups （P<0.05 ）.Comparedwith the non-scalded group，the brightnessvalue of breast meatincreased significantlywith the rise in scalding temperature （P<0.05 ），andthewater content declined significantly （P<0.05 ）.Therewere no significant differences in drip loss rate among the 58，60 and 62∘C treatment groups （P>0.05 ） In sensory evaluation， the 62∘C treatment group had the highest overall sensory score. Overall， scalding at 62∘C for 120s is conducive to improving feather removal effect and enhancing chicken meat quality.

Keywords： white-feathered broiler; scalding temperature; feather removal effect; quality

DOI：10.7506/rlyj1001-8123-20250125-027

中图分类号： TS251.5+5 文献标志码：A 文章编号：1001-8123（2025）11-0025-06

在家禽的屠宰过程中，一般的脱羽方法是将屠体浸入热水中，通过控制合适的温度使皮肤松弛，然后利用自动拔毛机去除羽毛。（剩余12077字）